France

Gougères au Comté

Name: Gougères au Comté
Prep time: Pâte à choux preparation and piping
Cook time: 20–25 minutes at 200°C / 392°F
Yield: Approximately 10 portions / 30–40 small gougères, depending on size
Cuisine: France
Ingredients: 300 g wheat flour, sifted; 500 ml water; 160 g butter; 8 eggs, with final adjustment according to the consistency of the pâte; 400 g aged Comté, finely grated; 5 g fine salt; Freshly ground pepper, as required; 100 g aged Comté, finely grated; Total Comté: 500 g

Vegetarian

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: Approximately 10 portions / 30–40 small gougères, depending on size
Preparation: Pâte à choux preparation and piping
Cooking: 20–25 minutes at 200°C / 392°F
Difficulty: Professional

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